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Bachelor of Science (HONS) Culinology Fees Structure, Admission, Intake, Deadline

  Study Mode FULL TIME
  Level UNDER-GRADUATE
  Duration
  Intake
Intake Deadline
JAN 30th NOV
MAR 30th JAN
AUG 30th JUNE


Overview

Overview of Bachelor of Science (HONS) Culinology in Taylor's University Malaysia

This degree programme equips students with knowledge and skills in food product development, grooming them to be a part of the ready-made and processed foods industry.

Strengthen R&D skills, master kitchen practices and get real-life experience through an internship programme through Taylor’s culinology course. The curriculum focuses on four core areas: culinary arts, food science, food technology, and research and development. Culinology® students are equipped with the latest technology and training in culinary and food science, allowing them to work on innovative and creative approaches in food product development.

 

PROGRAMME STRUCTURE

This degree programme prepare professionals in the field of food product development, to enable them to join and lead the expansion of the food industry at the local, regional and international level. Students will focus on development of ideas and concepts fitting existing and new market, the elaboration of recipes and protocols encompassing mass production concerns, and the ability to conduct sensorial analysis for quality control and product acceptance measurement.

This programme is compatible with the new Taylor's Curriculum Framework that allows students to mix & match study modules.

 

PRIMARY MAJOR

 

 

This component consists of Common Core subjects, which are common modules across a discipline that provides the fundamental knowledge of the discipline.

 

Common Core

  • Research Methods
  • Food Sociology
  • Principles of Culinary
  • Principles of Pastry and Baking
  • Industrial Training

Discipline Core

  • Art & Science of Food Preparation
  • Arts & Science of Pastry and Baking
  • Culinology® 101
  • Principles of Organic Chemistry
  • Food Chemistry
  • Applied Food Microbiology
  • Sensory Evaluation of Food
  • Aromatic Ingredients & Flavours Application
  • Experimental Food Product & Practices
  • Food Product Design & Development 1
  • Food Product Design & Development 2
  • Food Safety & Quality Management
  • Food Packaging and Labelling
  • Food Preservation
  • Food Processing

 

UNIVERSITY CORE

This component aims to develop critical thinking, build up social intelligence and cultivate civic responsibility as well as broaden cultural knowledge. These consist of compulsory and nationally-mandated study modules required by the Malaysian Ministry of Higher Education.

 

  • Community Service Initiative
  • Hubungan Etnik / Malaysian Studies 3
  • Life Skills for Success & Well-Being
  • Millennials in Malaysia: Team Dynamics & Relationship Management
  • Tamadun Islam & Tamadun Asia / Bahasa Melayu Komunikasi 2

 

FLEXIBLE EDUCATION

The Flexible Education component provides student the flexibility to study modules in a related or unrelated field from the same or different school to complement the Primary Major. It may be completed in a form of free electives, an extension, minors or a second major that typically requires at least one (1) semester of student learning time.

Extension [Choose ONE (1) of the options:]

Option 1: Nutrition & Food Analysis 

  • International Cuisine
  • Molecular Gastronomy
  • Food Styling

AND

[Choose any TWO (2) of the following modules:]

  • Nutraceutical and Functional Food
  • Techniques in Food / Nutrition Research
  • Introduction to Halal Food
  • Food Business Management


Option 2: Gastronomy 

  • International Cuisine
  • Molecular Gastronomy
  • Food Styling


AND

[Choose any TWO (2) of the following modules:]

  • Food Business Management
  • Food Media
  • Food Styling
  • Food Trends and Products Innovation


Option 3: Patisserie

  • Modern Gateau and Petit Four
  • Sugar & Chocolate Artistry
  • Science of Baking

 

AND

[Choose any TWO (2) of the following modules:]

  • Food Business Management
  • Food Media
  • Food Styling
  • Food Trends and Products Innovation

 

MINOR

Choose any Minor package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Minor packages. 

 

SECOND MINOR

Choose any Second Major package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Second Major packages. 

 

FREE ELECTIVES

Choose any FIVE (5) Free Electives* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Free Electives. 

 

REQUIREMENTS

 

ENTRY REQUIREMENTS

 

  • Taylor’s Foundation in Science (FIS)

Pass with min. CGPA 2.00

  • Pass Diploma in Culinary Arts

Sijil Tinggi Persekolahan Malaysia (STPM)

  • Min. CCC

Unified Examination Certificate (UEC)

  • Pass with min. 5Bs

A Levels

  • Min. EEE

South Australian Matriculation (SAM) / SACE International

  • Min. ATAR 60

Canadian Pre-University (CPU)

  • Min. average of 60% in 6 subjects

International Baccalaureate (IB)

  • Min. 24 points in 6 subjects

Monash University Foundation Year (MUFY)

  • 55%

 

ENGLISH REQUIREMENTS

  • IELTS

Band 5.0

  • TOEFL

34 (Internet Based Test)

  • MUET

Band 3

  • UEC English

English B6

  • O-Level

Grade C

  • 1119 (GCE-O)

Grade C

  • Taylor's EET

Overall score 5.0

  • Taylor's IEN

Level 1 - Grade C or Level 2 - Grade C

  • Pre-University / Diploma

Complete Pre-University / Diploma that was conducted in English

 

CAREER PROSPCETS

 

When you’ve successfully completed this degree programme, you could embark on any of these exciting careers, including:

  • Research Chefs / Culinologist
  • Product Development & formulation Specialists
  • Culinary Research Technologists
  • Corporate Executive Chefs
  • Hygiene Consultant
  • Food Quality & Services Managers
  • Product Assurance Manager
  • Manufacturing Science & Technology Specialist
  • Production Manager
  • Business Development & Merchandising Executive

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